Course Overview

This course is suited to those who are currently working in the tourism and hospitality industry who aim to progress to a supervisory/management position. This course includes  food and beverage, accommodation, front office and cookery units at the operational and advanced level, plus supervisory and management units. Subject areas also provide the opportunity for participants to gain skills and knowledge in supervision, communication , teamwork , problem solving , initiative & enterprise , planning & organising , self management , learning & basic technology for business.

Career Opportunities

Successful completion of this qualification and sufficient industry experience  in this course provides graduates with the opportunity for employment and further career pathways in the general hospitality industry, including hotels, motels, restaurants, clubs and other catering establishments. A Certificate IV in Hospitality reflects the role of team leaders or supervisors across all functional areas and sectors of the hospitality industry and provides participants with the core competencies required to manage staff and facilities within the hospitality industry. This program is suitable for those wising to pursue a career associated with the hospitality industry in areas of restaurant and café management, food and beverage service and supervisory positions within hotels, clubs, restaurants, casinos, cruise ships, island resorts, hospitals, motels, entertainment centres, employee food service centres, catering businesses and white luxury boats.

Assessment

Students will be assessed throughout the course and will be required to demonstrate that they are able to perform tasks as outlined in the competencies for each module. Assessment is competency bases and non-graded. Students are assessed in a variety of ways during practical and theory classes and during function and events. Assessments will include D – Discussion/question and answer

L – Learning resource

O – Observation

R – Role play (in class)

P – Project/Portfolio & Training Placement Book

A – Assignment/assessment activities

W – Worksheets

V – Validation questions

T- Third Party Report

Vocational Placement

Vocational placement consolidated learning and makes transition from study to work easier for all parties. The greater the amount of workplace practice , the greater the chance for the student to achieve learning outcomes. Vocational placement is an essential part of this course.

Students will be required to purchase textbooks not supplied by the Ants Consulting Services Pty Ltd. Ants will supply workbooks

Course Duration:

12 months(consists of 4 x 10 week terms- 1 day per week Class Room plus Vocational Placement )

Location:

Ants Consultancy Training Seminar Offices Vernon Street COFFS HARBOUR NSW 2450

Facilities include access to fully equipped bar,restaurant & function rooms , well set up teaching facilities.

Delivery Methods:

Students should be aware that competency units will be offered in groups as the

course uses a blended flexible learning model. Students will be expected to attend

classes day or evening or a combination of both as this course is designed to reflect

industry standards. This attendance and participation may include .

• Day & Evening practical classes in the Coffs Ex-Services Brasserie , as well as
• Early morning starts and weekend activities to support major events and function
• On the job training in a range of functional areas such as stores, purchasing , front office,and administration

Teaching methods include face to face and self paced learning delivered through lectures , practical exercises, group projects and simulated work environments both through training within an organisation or external functions & events.

Students will  also be provided with vocational placement with a organisation . Ants believes this vocational placement will lead to enhanced employment opportunities.

Students will also be required to complete extra study and assessments either at home or at a workplace.

Entry Requirements:

Students who wish to enrol in this Diploma must have completed the Higher School Certificate or equivalent and be over the age of 18years or on the basis of mature  age entry.

Advanced Standing (Credit,RPL)                   Recognition of Prior Learning (RPL) , Recognition of Current Competencies (RCC) or Credit Transfer provides students an opportunity to have their current skills & competencies recognised. These skills & competencies may relate to units students are about to commence & as a result can exempt them from studying these units. The process requires students to gather evidence confirming their competency.Please call ANTS to discuss the process.

Award

Upon successful completion of the course and industry component , students will receive a Certificate 1V in Hospitality

Support Services

Ants Consulting undertakes duty of care towards students and can organise external support Services. Please contact the CEO.

Units of Competency

To receive this qualification, the learner must be assessed as competent in all 10 required core and 11 elective units as outlined below.

21 units must be completed:

•               10 core units

•               11 elective units, consisting of:

•               7 units from the list below

•               4 units from the list below, or elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

 

Core Units

BSBDIV501A                        Manage diversity in the workplace

SITHIND301                         Work effectively in hospitality service

SITXCCS401                        Enhance the customer service experience

SITXCOM401                       Manage conflict

SITXFIN402                          Manage finances within a budget

SITXFSA101                         Use hygienic practices for food safety

SITXHRM301                       Coach others in job skills

SITXHRM402                       Lead and manage people

SITXMGT401                        Monitor work operations

SITXWHS401                       Implement and monitor work health and safety practices

Elective Units

Participants must complete 11 elective units from the list below .

Administration
Commercial Cookery & Catering
Communication & Team work
BSBCMM401A Make a presentation	SITXCOM301 Address protocol requirements
Events
Finance
BSBFIA301A Maintain financial records	SITXFIN201 Process financial transactions
First Aid
Food & Beverage
SITHFAB201 Provide responsible service of alcohol	SITHFAB202 Operate a bar (Prerequisite- SITHFAB201 Provide responsible service of alcoholPrerequisite is SITXFSA101 use hygiene practices in food safety	SITHFAB307 Provide table service of food and beveragePrerequisite- SITHFAB201 Provide responsible service of alcoholPrerequisite is SITXFSA101 use hygiene practices in food safety
SITHFAB309 Provide advice on food	SITHFAB101 Clean and tidy bar areas
Human Resource Management
SITXHRM401 Roster staff	TAEDEL404A Mentor in the workplace

Remaining units may be selected from other areas of the Hospitality Training Package or any relevant endorsed Training Package.

FOR ADDITIONAL INFORMATION

To enrol please complete the attached enrolment form or for more information, please contact Ants Consultancy

 

Location:	Ants Training rooms,
Telephone:	0419 256 101
Mail:	Po Box 6283COFFS HARBOUR NSW 2450
Email:	info@antsconsultng.com.au
Find us at:	www.antsconsulting.com.au

Recommended Text

Workbooks will be supplied / or recommended for relevant modules

Recommended References

Brymer, R. 2004. ‘Hospitality and Tourism: An Introduction to the Industry’, 11th edition, Kendall/Hunt Pub. Co.

Cetron, M. 2006. ‘Hospitality 2010: The future of Hospitality and Travel, 1st edition, Upper Saddle River, N.J., Pearson Education, Inc.

Cole, K. 2005. ‘Management: Theory and Practice’, 3rd edition, Pearson Education Australia.

Dwyer, J. 1997. ‘Business Communication Handbook’, 4th Edition, Prentice Hall.

Long, M & Lowther, D. 2003. ‘Working in an organisation’, 6th edition, Better Team Publications, Australia.

Miller, J, Walker, J & Drummond, K. 2002. ‘Supervision in the Hospitality industry’, 4th edition, John Wiley & Sons Inc.

Samuelson, M.1990. ‘Supervision and Management’, John Wiley & Sons Inc.

Van der Wagen, L & Davies, C. 1998. ‘Supervision and Leadership in Tourism and Hospitality’, Cassell Hospitality Press.

Van der Wagen, L & Goonetilleke, A. 2003. ‘Hospitality Management: Strategy & Operations, Pearson Education Australia.